The status of husband and wife lung slices in Sichuan cuisine is one of the best, and the status is not questionable in terms of deliciousness. Below I will give you a detailed introduction to the family practice of husband and wife lung tablets, so that you can taste authentic husband and wife lung tablets without leaving home.
Husband and wife lung slices ingredients: beef, beef tongue, beef scalp 100 grams each, beef heart 150 grams, tripe 200 grams, cooked peanut rice, celery each appropriate amount.
Ingredients: 1 spice packet (star anise, mountain chestnut, cumin, grass fruit, cinnamon, cloves, ginger), salt, red oil, peppercorns, sesame seeds, soybean oil, monosodium glutamate.
Procedure:
(1) Cut the beef into pieces, rinse it with beef offal (beef tongue, beef heart, beef scalp, tripe), marinade with spice packets, fine salt, peppercorns, first boil over high heat and then switch to low heat, marinate until the meat is cooked but not rotten, scoop up and cool, cut into large thin slices, and leave the marinade for later.
(2) Wash the celery, cut into half-centimeter-long pieces, blanch, sauté the sesame seeds, and crush the cooked peanuts and rice for later.
(3) Put the cut beef and beef offal in the dish, add the marinade, monosodium glutamate, red oil, cooked sesame seeds, peanuts and rice minced and celery segments, then fry the peppercorns in soybean oil, pour on the beef and beef offal, and mix well. Nutrition Tips. This dish helps to restore the color of the body and promote metabolism.
The making of red oil
material:
2 tbsp peppercorns, 4-6 cloves, 2-3 cinnamon pink finger size, 1 tsp cumin, 1 tbsp white sesame seeds, 1 broken grass fruit, 3 star anise, 1 tbsp comfrey, 2-4 parfum leaves, 2 pomecorm, 1 tbsp coriander seeds, 1 tbsp spirit herb, 2-3 tbsp white sesame seeds, 1 piece of ginger, several white onions, 1 cup dried chili pepper, 1 cup Korean paprika powder, about 10 peanuts, 4 cups peanut oil.
method:
1: Sauté the dried peppers over low heat until the burnt paste tastes, crush and set aside.
2: Heat peanut oil until warm, add ginger slices and green onion white to simmer the aroma, then pour in the rest of the spices and simmer for 30 minutes.
3: Pour in chili powder and a few dried peppers and peanut kernels three times, simmer for a total of 20 minutes and turn off the heat.
4. After one day of precipitation, filter the spice residue and mud, and pour the red oil into the bottle refrigerator to seal the four degrees.
Notes:
1. Comfrey is a natural pigment used to make red oil, which gives red oil color. I bought it at a Chinese medicine store. No comfrey can be replaced with 2 cups of Korean paprika to get red. Moreover, Korean paprika is not very spicy, and you can mix Chinese dried chili peppers and Korean chili powder in proportion to boiling red oil according to the degree of spiciness you eat.
2, dried peppers can choose more than two varieties, I used a spicy, a fragrant. When boiling, stir the bottom of the pot from time to time to avoid scorching.
3, cinnamon with Chinese style, not Western style cinnamon. If the spices are not complete, you can adjust themselves, and the basic brine vegetables can be added to the mountain. Later, the production of compound soy sauce and white brine also follows this principle.
4, put the red oil for one day, the spices will precipitate down and continue to release the aroma into the red oil.
5, red oil while fresh to eat the best flavor, I boiled once to use it and send some friends, in a week to use the best.
Comfrey can make red oil produce a noble purple red, which is the color trick of Sichuan red oil.